Author Nancy Singleton Hachisu, an American expat married to a Japanese farmer, suggests serving these sour, salty, crisp pickles before dinner with drinks or as a side dish with simple grilled pork, chicken or fish. Slideshow:  Pickled Vegetables 

Nancy Singleton Hachisu
September 2014

Gallery

© Fredrika Stjarne

Recipe Summary

total:
20 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, toss the cucumbers with the salt and let stand for 10 minutes. Gently squeeze out any liquid from the cucumbers and transfer them to a serving bowl. Add the umeboshi and soy sauce and toss to coat. Add the bonito and toss again; serve right away.

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Notes

Variation: Swap 8 thinly sliced shiso leaves for the umeboshi.